The icon of French brasseries: a crispy, melty croque-monsieur topped with gratinéed Mornay sauce and a sunny-side-up egg with a runny yolk.
Ingredients
- 8 slices Sandwich bread
- 4 slices Cooked ham
- 150 g Grated Gruyère cheese
- 4 pieces Egg
- 80 g Unsalted butter
- 40 g All-purpose flour
- 500 ml Low-fat milk
- 2 pinches Nutmeg
- to taste Black pepper
- to taste Salt
Method
- Prepare the Mornay sauce by making a roux with the melted butter and flour, then whisking in the milk. Cook over low heat until it coats the back of a spoon, stir in the grated cheese and nutmeg, then set aside.
- Preheat the oven broiler to allow for quick browning later on.
- Lightly butter one side of each slice of bread. Place the ham and a portion of cheese between two slices of bread, buttered sides facing out, to assemble the sandwiches.
- Brown the sandwiches in a skillet over medium heat for a few minutes on each side until you get a golden, crispy crust.
- Place the browned sandwiches in a baking dish. Generously spoon the Mornay sauce over them and sprinkle with a little extra cheese.
- Place under the broiler until the sauce is deeply golden and bubbling, watching closely to prevent burning.
- Meanwhile, heat a little butter in a skillet and cook the sunny-side-up eggs until the whites are set and the yolks are still runny.
- Remove the croques from the oven, carefully place a sunny-side-up egg on top of each sandwich, and serve immediately.
Nutrition
Per serving
- Energy
- 716 kcal
- Protein
- 34.76 g
- Carbohydrate
- 51.3 g
- Fat
- 41.04 g
- Fibre
- 1.71 g
- Calcium
- 627.33 mg
- Iron
- 1.25 mg
- Magnesium
- 70.21 mg
